Steps:

Preheat oven to 375 degrees.

To make shells, place each won ton wrapper between two small tart tins (1/4-cup capacity); press together firmly. With a sharp knife or pastry shears, cut away excess dough and discard. Place tins on a baking sheet. Bake in oven for 10 minutes. With tongs, remove the top tin from each tart; bake 3 to 5 minutes more or until lightly browned. Remove to cooling rack to cool.

In a small saucepan, stir together apple juice concentrate and cornstarch. Bring to a boil; reduce heat and simmer, stirring 1 ½ minutes. Remove from heat. Place chopped fruit in a bowl; pour apple glaze over fruit and toss to coat. Just before serving, spoon fruit into tart shells. Garnish each with a dollop of low-fat whipped cream or yogurt and a small mint sprig.